Quick Chicken Fricassee

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Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

This classic French dish of poached chicken in cream sauce would have a lot going for it, if we could streamline the recipe and punch up the flavors.

SERVES 4 to 6

TIME 1 hour

has video

WHY THIS RECIPE WORKS

Boneless, skinless chicken breasts and thighs considerably cut down our chicken fricassee recipe’s cooking time. To add back richness, we browned the meat in a combination of butter and oil, and browned vegetables until they developed their...

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